We love the flavor of grilled onions with the steak in this healthy 5-ingredient recipe (not including oil, salt and pepper) but skewer up any veggies in your fridge--zucchini, cherry tomatoes and eggplant are all good choices. Just adjust the cooking time as necessary. Serve with a baked potato or brown rice pilaf flecked with herbs. Source: EatingWell Magazine, July/August 2017

Carolyn Malcoun
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Microwave honey in a small bowl on High for 10 seconds. Stir in 1 tablespoon oil, paprika, salt and 1/2 teaspoon pepper. Brush on both sides of steak. Thread onion slices onto skewers. Brush the onions with the remaining 2 tablespoons oil and season with pepper.

  • Grill the steak and onions, turning once, 6 to 7 minutes total for medium-rare steak, 12 minutes total for lightly charred and tender onions. Transfer the steak to a clean cutting board to rest for 5 minutes, then thinly slice against the grain. Serve with the onions. Garnish with parsley, if desired.

Tips

Equipment: Metal skewers

Tips: The thin, flavorful cut of meat known as skirt steak comes from the diaphragm (plate) of the animal. For the most tender results, don't cook past medium-rare and cut it across the grain.

Nutrition Facts

350 calories; 21.3 g total fat; 5.2 g saturated fat; 78 mg cholesterol; 415 mg sodium. 365 mg potassium; 14.3 g carbohydrates; 1.2 g fiber; 11 g sugar; 26.4 g protein; 307 IU vitamin a iu; 4 mg vitamin c; 17 mcg folate; 22 mg calcium; 2 mg iron; 28 mg magnesium; 9 g added sugar;